Spinach Ricotta Manicotti with Tomato Sauce
Spinach ricotta manicotti is a dish that earns its place through consistency rather than flash. Long before oversized portions and shortcut casseroles became common, this was a meal built around balance. Tender pasta, a creamy filling, and enough sauce to bring everything together without masking the structure of the dish. It showed up on family tables because it fed people well and delivered comfort without excess.
The flavor profile is calm and composed. Ricotta brings a soft, creamy richness that coats the palate without heaviness. Spinach adds earthiness and texture, keeping the filling grounded. Onion and parsley lift the aroma, while a balanced seasoning blend provides warmth and depth without sharpness. The tomato sauce plays an important supporting role, adding acidity and moisture while allowing the pasta and filling to remain the focus.
This version reflects an intentional approach to manicotti. Properly par-cooked shells that are shocked in ice water retain their shape, fill cleanly, and bake evenly. Finished under steam with a full layer of sauce supporting the pasta, the manicotti cook evenly, hold together, and deliver the texture this dish is meant to have.
Family-Style Spinach Ricotta Manicotti
14
30 minutes
40 minutes
465
American
Main Dish
This family-style spinach ricotta manicotti is designed to scale. The recipe makes 28 manicotti, which serves a full table comfortably without feeling excessive. Each shell is filled intentionally, resulting in portions that feel generous but balanced when plated two per person.
The filling is measured to complement the pasta rather than overwhelm it. Ricotta provides creaminess, spinach adds body and earthiness, and eggs give the filling just enough structure to set cleanly once baked. The texture stays soft and cohesive rather than dense or heavy.
Seasoning is handled with intention. Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More brings balance to the filling with salt, gentle heat, and savory depth, eliminating the need for multiple single-note seasonings. Combined with proper shell handling, full sauce coverage, and a lower oven temperature, this recipe produces manicotti that serve cleanly, reheat well, and are meant to be passed down the table.
Ingredients
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- 15 ounces ricotta cheese
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup minced onion
- 2 large eggs
- 4 teaspoons minced fresh parsley
- 1 1/2 teaspoons Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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- 28 manicotti shells
32 ounces prepared tomato sauce (We used our Mom’s Pasta Sauce with Calabrian Chili)
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- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions
- Par-Cook the Manicotti Shells: Bring a large pot of well-salted water to a boil and cook the manicotti shells for 5 to 6 minutes until flexible but still firm, then immediately transfer them to a large bowl of ice water to stop the cooking completely. Drain well and lay the shells flat in a single layer before filling.
- Prepare the Sauce: Warm the prepared tomato sauce gently so it spreads easily during assembly.
- Make the Filling: Combine the ricotta cheese, spinach, onion, eggs, parsley, Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More, mozzarella cheese, and Parmesan cheese in a large bowl and mix until evenly incorporated.
- Assemble the Dish: Spoon roughly half of the sauce into the baking dish and spread it into a full, even layer covering the entire bottom of the pan. Fill each manicotti shell from both ends toward the center, arrange them snugly over the sauce, then spoon the remaining sauce evenly over the top.
- Bake Covered: Cover the baking dish tightly with foil and bake at 325 degrees Fahrenheit for 30 minutes, until the pasta is tender and the filling is set.
- Finish Uncovered: Remove the foil, sprinkle the remaining mozzarella and Parmesan evenly over the top, and return the dish to the oven uncovered for 5 to 10 minutes, just until the cheese is melted and lightly set.
- Rest Before Serving: Remove from the oven and let the manicotti rest for 10 to 15 minutes before serving so the filling sets and the sauce tightens slightly.
